Shelled Florunner cv. peanut kernels adjusted to 12 to 13% moisture were subjected to heat treatments at 60, 90, and 120º C for periods of 1 and 2 hr. Kernels were then dried, oil-roasted, and examined for sensory qualities. Moistened, heated kernels were also inoculated with an aflatoxigenic strain of Aspergillus flavus and analyzed for free fatty acid (FFA) and aflatoxin contents at weekly intervals over a 6-week period of incubation at 30º C. Treatment of moist kernels at 60º C for 1 or 2 hr caused the FFA content to increase from 1.2% (unheated) to 2.2%, whereas treatment at 90 and 120º C for the same periods of time resulted in FFA contents ranging from 10.3 to 13.2%. After 6 weeks, the FFA content of all inoculated and control samples ranged from 11.5 to 14.5%. Sensory panel evaluations of uninoculated, roasted kernels indicated that moist heat treatment at 60º C did not significantly (P ≤ 0.05) alter organoleptic characteristics; treatment at 90º C for 2 hr resulted in significantly lower scores for texture and flavor, whereas treatment at 120º C resulted in a general decrease in all sensory qualities. Kernels heated prior to inoculation with A. flavus did not appear to support growth as well as did unheated kernels early in the 6-week test period.
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Keywords: Arachis hypogaea, peanuts, Groundnut, fatty acid, sensory quality, aflatoxin, Aspergillus flavus.
How to Cite:
Beuchat, L. & Koehler, P., (1979) “Effect of Moist Heat Treatment on Sensory Qualities of Peanut Kernels”, Peanut Science 6(2), p.93-95. doi: https://doi.org/10.3146/i0095-3679-6-2-7